Photo of 2 scientists holding media plate of olive pomace, by Rebecca Milczarek & Carl Olsen, USDA Agricultural Research Service

Agricultural By-Products

We develop innovative, practical, and scalable solutions for agricultural byproducts to increase human and planetary health.

Some of our research findings are listed below:

Olive Oil By-Products

Wine By-Products

Li, X.; Wang, S. C. Food Science & Nutrition 2023, 11, 3497-3505. “Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products

Holt, R. R.; Barlie, D. B.; Wang, S. C.; Munafo, J. P.; Arvik, T.; Li, X.; Lee, F.; Keen, C. L.; Tagkopoulos, I.; Schmitz, H. H. J. Agric. Food Chem. 2022, 70(48), 15007-15027. “Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits

Sinrod, A. J. G; Li, X.; Bhattacharya, M.; Paviani, B.; Wang, S. C.; Barlie D. LWT – Food Science and Technology, 2021: “A second life for wine grapes: Discovering potentially oligosaccharides and phenolics in chardonnary marc and its processing fractions

Sinrod, A. J. G.; Avena-Bustillos, R. J.; Olson, D. A.; Crawford, L. M.; Wang, S. C.; McHugh, T. H. J. Food Sci, 2019, 84(3), 412-420:Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies